 Anytime
you use a perishable frosting or filling, the baked good MUST be
refrigerated.
For best results, make the perishable recipe right before assembling the
cake and then serve it right away. |
 Here,
I have information about all types of frostings, fillings and glazes. The best
part is a my step-by-step section on
How to Frost and Fill a Cake With Photos. It includes detailed information
on getting rid of cake crumbs,
leveling
the cake layers, applying the
filling and frosting, as
well as how to smooth the icing
on the cake. Also covered here is how to
Decorate,
Serve,
Transport and
Store
your cake. There is a Problems with Solutions
Section, too. Of course, I have included how to fix problems and many tips
so you have can have great success - that's the whole goal of this site,
baking911.com! Happy Baking,
Sarah.
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 Is
it icing or frosting ? It
is both because they mean the same thing and you can use the word
interchangeably. By some, icing is considered to be a more professional term
used when talking about frosting that is stiffer and pipes well. Frosting is
considered homespun or creamier and softer. But, viewpoints can vary. |
Before You Start:
Frosting, also known as icing, is a sweet, sugar-based mixture used to fill and
coat cakes, pastries, cookies and other baked goods. In addition to sugar, icing
can contain a combination of other ingredients including butter, milk, water,
eggs and various flavorings. It can be cooked (as with boiled icing) or uncooked
(as with buttercream), and can range from thick to thin. There are so many
Icing, Filling and Glaze Choices.
The goal in
frosting or
glazing a cake is to put it on
smoothly, while keeping the cake crumbs out. Usually two layers of frosting are
put on: a crumb coat or a thin layer and a final coat. Sometimes a third icing
coat can be applied, if necessary.
The main requirement
for frosting is that it be thick enough to adhere to the item being coated, yet
soft enough to spread easily. It has three main functions:
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Frosting
contributes flavor and richness to the cake.
It also adds interest and provides a smooth
surface for decorating on;
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Frosting improves
the cake's appearance. Special occasion
cakes become more festive with frosting and decorations;
and, |
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Frosting improves
the keeping the qualities of the cake by forming a protective coating around
it, sealing in
moisture and flavor and allowing it to be eaten over a couple of days. |
If you are using any colored icing on your cake, always mix
more than you think you'll need of each color. It is almost impossible to mix
the exact color again. Note that the icing dries a shade darker. Mix the color a
few shades lighter than you want.
After finishing the cake, it will stay fresh at
least a couple of days, depending on the type of icing and filling used. If it
contains any perishable items, the cake MUST BE refrigerated. Once cut, keep the
cut edges covered with plastic wrap. I personally think cake is better the next
day after serving, but maybe that has something to do with the "naughty-ness" of
cake for breakfast! :)
 Make
sure the icing you use spreads easily because it is soft enough to go on the
cake. A stiff frosting will not go on smoothly and you may tear
the cake while doing so, creating a lot of unnecessary crumbs and uneven
surfaces. It may be too cold to spread, so let it warm to room temperature.
Some can be thinned with 3 - 4 tablespoons of corn syrup or milk to thin it
down, so it spreads easier. Others may need the addition of more
liquid. Also, make sure the icing is SMOOTH (not full of air pockets) or
LIGHT (fluffy) for icing the cake. |
I have lots of step-by-step "How to
Fill and Frost a Cake" tips with photos on the
next page. But if you
have found a way to frost a cake that works for you, stick with it. (Share your
experiences on "Ask Sarah"). And, please
don't run out to buy special equipment. You can easily frost a cake with what's
on hand.
1. Choose the
type of icing or glaze that
looks appropriate for your a cake.
Similarly, choose a filling that
compliments if making a layer cake. Make sure your choice needs refrigeration or
not. Some choices are:
2. Choose a
filling that compliments the frosting (or vice versa).
(More about fillings).
Make sure whether your choice
needs refrigeration or not. If making a layer cake, you can use the above or
something different for the filling, such as:
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Whipped Ganache:
Good choice
for a cake that has to sit it; ganache needs no refrigeration.
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3.
Figure out how much
frosting you need and then prepare it. Mix in
color, if applicable. Double
the icing recipe
if you are putting on a minimum of two coats: a
crumb or base coat and a final one or two final ones, if appropriate.
But, you can just do one complete frosting layer from the
whole batch of frosting, if desired, which is what most home bakers do.
4.
Keep the icing tightly covered when not in use.
Frosting can crust or dry out quickly when exposed to
the air. Be sure to refrigerate anything perishable, such as cream,
custard or egg-based icings or fillings.
5. Assemble all
supplies: You'll need...
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| Stand mixer with paddle or whisk attachment or electric
mixer. |
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| Candy thermometer (for cooked frostings)
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| Double boiler (for cooked frostings)
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Long, narrow flat metal offset
or metal icing spatula to spread the icing with. To
keep from leaving marks in the cake, use a long icing spatula (11" or 12")
and gentle pressure and a medium icing knife (6") on the sides of layer
cakes.
When icing sheet cakes, I like to use the edge of a bench scraper
to spread it; the icing goes on more smoothly. |
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Cardboard cake rounds or
boards, the same diameter as the cake before it's baked or the same size
as the cake pan, a Lazy Susan or cake decorating turntable or a serving
platter. Make sure that your rounds are sturdy enough to support
your cake, or else it could crack. If not, use a FLAT platter or plate,
which is fine but, does not work as well. I prefer the cardboard cake
rounds because they will also serve as a guide during frosting: use a
board size the same as the unbaked cake, namely the pan's circumference. A
cake shrinks about 1/2-inch diameter during baking. This results in extra
1/4-inch on each side of the round and serves as a thickness guide when
applying icing. When frosting, keep the spatula pressed to the sides of
the round, not titled towards the cake. |
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If applying a glaze, a wire
cake rack and a low-rimmed cookie sheet. The rack must fit in or over the
pan. |
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Waxed or parchment paper
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Viva paper towels for
smoothing the icing. They are the best brand to use. |
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A cake keeper, large inverted
bowl or toothpicks and plastic wrap for
storing finished
cake. |
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Pastry brush (optional)
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A base such as a Lazy Susan,
cake turntable, or inverted bowl with a wide base (cake must be on a cake
board). It makes frosting cake easier. By removing the turning ring and
glass plate from my microwave, I always have a perfect turntable for
frosting my cake. |
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Click for a whole
detailed lesson on how to fill and frost a cake.
Click for a whole section
on
Cake Decorating.
If using waxed paper
pieces, used to protect the platter from drips while icing, remove by
easing them gently to the left and then the right. Slide each one out the side;
don't pull them out. Remove each piece by sliding in the same direction.
To slice a cake, do so with a thin, sharp blade.
Cut straight down to the bottom. When the slice is free, slide it out; do
not lift it through the cut otherwise it will take cake and frosting with it. A
cheesecake is sliced differently.
See also,
Cutting Guide
and Basic Cake Data.
- Bring along extra icing, tips, spatula and
flowers in case you need to repair any damage at your destination.
- Place your cake in a clean, covered box that
is sized to the base. This will prevent the cake from shifting within the box
and possibly crushing the sides of the cake. If you find that your box is too
big, remove cake, roll pieces of masking tape, sticky side out, and attach to
the inside bottom of box. Position the cake base on top of tape. The tape will
hold the base in place within the box. Place the box on carpet foam or a non-
skid mat on the floor of the car. Keep the box flat, do not place on car seat.
To remove cake, cut side of box.
- Cakes on pillars must be transported
unassembled. Toppers, candles, and ornaments should be taken off.
- Cake can also be transported in the trunk of
the car if the weather is cool. Secure it so it won't move around as you
drive. Drive carefully!
- See also
Transporting Wedding
Cakes
Click for a whole section on
Storing Cakes.
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